Boiled baby potatoes get crispy edges in a hot oven while staying soft inside. A chunky salsa verde made with parsley, capers and anchovies adds bright acidity and savory flavor; spoon it over just before serving.
Smashed potatoes are all about contrast: a soft center, lots of thin, roasted edges and a sauce that doesn’t cover everything. Baby potatoes are handy for this because they’re roughly the same size and easy to squash after boiling. Small new potatoes work well too, as long as they’re about the same size. This dish works all year round; small waxy potatoes are often easy to find in spring and summer, but firm baby potatoes from the store are also suitable outside that season.
First, boil the potatoes until tender, but don’t let them fall apart. After draining, leave them to steam dry for a few minutes: a drier surface can brown better in the oven. Press them flat with the bottom of a glass or measuring cup until they split open, without crushing them into mash. The more of each potato that touches the baking sheet, the more golden-brown spots you’ll get. Give the potatoes room and roast them at a high temperature; on a crowded baking sheet, they’re more likely to steam than crisp up. Turn them only once the undersides have browned.
The salsa verde is deliberately chopped roughly, not blended smooth. Parsley gives it a green, herby base; capers and anchovies add saltiness and savory depth. Lemon juice brightens the sauce and cuts through the rich mouthfeel of the olive oil. Chop everything with a knife on a cutting board and taste before adding extra salt, since anchovies and capers are already salty. No anchovies on hand? Leave them out and add a small pinch of salt. The sauce will be less savory, but still fresh and herby.
Spoon the salsa over the potatoes just before serving, so it seeps into their warm, split surfaces while the raised edges stay crispy. Serve them as a side with grilled fish or chicken, or alongside a simple green salad. Store any leftovers covered in the fridge and use within two days. Reheat the potatoes on a baking sheet in a hot oven until piping hot; add the salsa only afterward. The sauce is best fresh, so store it separately if you can.
Preheat the oven to 230 °C (210 °C fan). Bring a large pot of water to a boil and cook the baby potatoes for 15–20 minutes, until a knife tip slides in easily.
Drain the potatoes and leave them to steam dry for 5 minutes. Spread them out on a baking sheet and press them flat with the bottom of a glass until they split open. Drizzle with the 2 tablespoons of olive oil and sprinkle with the salt.
Roast the potatoes for 25–35 minutes, until the edges are deep golden brown and crispy. Carefully turn them over after about 20 minutes.
Meanwhile, finely chop the parsley, capers, anchovies and garlic. Mix with the extra virgin olive oil and lemon juice. Season with black pepper and taste to see if they need any more salt.
Arrange the hot potatoes on a platter and spoon the salsa verde over them just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.